Mixing things up with the recipe swap

Sunday, June 9, 2013Susan McClanahan

For many months I tried to do this recipe column with a theme making all of the recipes a variation of a popular recipe. It seemed to be very popular and I received many comments that people liked the recipe variations. Now, the past few weeks I have just done a variety of recipes, whatever you send in or whatever I find that sounds interesting. Let me know what you like to see in this column and of course, send in your favorite recipes to share with other avid recipe collectors.

Thelma Brothers comes to the senior center everyday and she is such a joy to all of us. I have often called her the senior center cheerleader, as she loves the center and she tells everyone how much she enjoys coming each day. Recently she gave me this recipe, and it is a very rich dessert that can be made quickly and easily.

Crunchy Chocolate Peanut Stix

1 box rectangular buttery crackers (Club)

1/2 cup unsalted butter

1/2 cup milk

1 1/4 cups light brown sugar

1/4 cup granulated sugar

2 cups crushed honey graham crackers

1 1/4 cups milk chocolate chips

1 cup peanut butter chips

* Line a 9x13-inch baking pan with foil, leaving a few extra inches on each end. Line bottom with about 25 rectangular buttery crackers.

* Pour 1 cup of the mixture over the crackers and spread evenly. Place another layer of crackers in pan and spread remaining cup of sugar mixture over crackers. Top with another layer of crackers.

* Place milk chocolate chips and peanut butter chips in a medium bowl over a small amount of simmering water in a medium saucepan over low heat. Stir until smooth. Spread evenly over top layer of crackers.

* Refrigerate for at least 1 hour until set. Carefully lift out of pan and place on a cutting board. Cut into 1x4-inch bars with a serrated knife.

Zucchini Parmesan Crisps

1 pound zucchini or squash (about 2 medium-sized)

1/4 heaping cup shredded Parmesan cheese

1/4 heaping cup Panko breadcrumbs

1 tablespoon olive oil

1/4 teaspoon kosher salt

Freshly ground pepper, to taste

* Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

* Wrap potato mixture in large sheet of heavy-duty aluminum foil. Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.

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